Best Sesame Chicken
Looking for a delicious and easy-to-make sesame chicken recipe? Look no further! This recipe is simple to follow and results in a flavorful and crispy chicken dish that is sure to please everyone at the table.
Looking for a delicious and easy-to-make sesame chicken recipe? Look no further! This recipe is simple to follow and results in a flavorful and crispy chicken dish that is sure to please everyone at the table.
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 cup brown sugar
- sauce
- 1 teaspoon sesame oil
- batter
- 2 boneless chicken breast
- 2 tablespoons all purpose flour
- 1/2 teaspoon sesame oil
- 1 1/2 cup water
- 2 tablespoon rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon sweet chili sauce optional
- Carbohydrate 70.9307785179597 g
- Cholesterol 91.2533333333333 mg
- Fat 73.1153409826949 g
- Fiber 4.83702001754504 g
- Protein 70.9274461386818 g
- Saturated Fat 11.436177529977 g
- Serving Size 1 1 Serving (746g)
- Sodium 23701.3400434369 mg
- Sugar 66.0937585004147 g
- Trans Fat 3.84672167577964 g
- Calories 1198 calories
Step-by-step
- Cut the chicken in cubes.
- In a medium sized bowl, combine the corn starch and flour.
- Add the soy sauce and sesame oil to the flour mixture to form a smooth batter (Add water if needed).
- Mix the chicken in the batter then deep fry until golden brown or desired texture.
- In a sauce pan, combine the Water, Rice vinegar, Soy sauce, Chili paste, sesame oil, brown sugar, Sweet chili sauce "optional", and heat on low for 3 min.
- In a small cup, put the Corn starch and add water until smooth.
- Add the cornstarch mixture gradually into the sauce while mixing constantly. Simmer the sauce mixing frequently.
- Add the fried chicken in to the sauce.
- Serve immediately (with optional sesame seeds on top).
- Enjoy!
Replacing all-purpose flour with potato starch alters the exterior crust entirely by creating a shatteringly crisp barrier that holds up against heavy liquids much longer than standard wheat coatings do. Frying cubed poultry requires maintaining oil heat between 375 degrees Fahrenheit and 400 degrees Fahrenheit to evaporate surface moisture instantly without burning the delicate starches inside the batter. This rapid dehydration triggers the Maillard reaction between amino acids and reducing sugars, generating complex savory compounds while sealing the natural juices tightly inside the meat. A heavy-bottomed Dutch oven provides superior thermal mass for maintaining consistent frying temperatures compared to thin aluminum pots, though a deep electric skillet serves as a reliable alternative when stovetop space is restricted. Simmering the sauce components over low heat for three minutes dissolves the brown sugar crystals fully while dispersing the capsaicin oils from the chili paste throughout the liquid base. Introducing a cornstarch slurry gradually into the simmering sauce causes gelatinized starch molecules to uncoil and trap water molecules, forming a glossy matrix that clings uniformly to the fried pieces. Continuous stirring during this thickening phase prevents scorching at the bottom of the saucepan where heat concentration is highest. Combining the fried chicken with the hot glaze just before serving preserves the textural contrast between the crunchy exterior and tender interior before moisture migration softens the crust.
